Having four kids of my own, fifth one on the way... I think with "Junior," what's happened over the last three years is this program's been implemented across schools.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

I shoot from the hip.